I’m a big fan of wild foraging, wild edibles and — especially through the eyes of my mostly suburban existence — free food in my yard and along the pathways where I walk. Wild edible foods provide some of the most sustainable, biodynamic, healthy, seasonal and inexpensive and enriching ways to supplement my diet. I don’t “forage” all the time or with any particular consistency, but I do turn up my attention in the spring.
Right now, one of the foods that is easily available is wild grape leaves. They are distinct and very easy to spot. I find them along bike/pedestrian paths all throughout Columbia. The grape plant leaves crave the full sun so the leaves are easy to access. Younger, shinier, fresh-looking leaves are the ones to get. While many people make stuffed grape leaves, I just don’t have the patience to make some time-consuming foods. What I do is find a recipe for stuffed grape leaves (dolmas) and then finely chop the grape leaves and sauté them in the dish I’m cooking. So instead of the leaf being a wrap, it’s an ingredient.